NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

0.5 tbsp ghee

0.25 cup non-fat Greek yogurt

1 tsp garlic

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Peel and cube the Yukon gold potato into 1-inch pieces.

• 2

  Place potato in a pot of cold salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 3

  While potatoes boil, season the chicken breast with half of the salt and pepper.

• 4

  Heat olive oil in a skillet over medium-high heat and sear chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  In a small pan, melt the ghee over low heat and sauté the minced garlic for 1 minute until fragrant but not browned.

• 6

  Drain the potatoes and return them to the pot; mash thoroughly using a potato masher or fork.

• 7

  Fold in the Greek yogurt, garlic-infused ghee, remaining salt, and remaining pepper until the texture is smooth and creamy.

• 8

  Slice the chicken breast and serve it alongside the mashed potatoes, garnishing the entire dish with freshly chopped chives.